| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Israeli |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 2 |
ct |
(8oz) "Richwhip" (pareve whipping cream) |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Vanilla essence |
INSTRUCTIONS
Beat egg whites until stiff; transfer to a large,clean bowl. In a clean
bowl, with clean beaters, beat Richwhip until stiff, adding vanilla
gradually; transfer to another bowl. Again, in a clean bowl, beat yolks,
gradually adding sugar, till very pale lemon in color. Carefully fold all
above together. Cover with plastic wrap, put in freezer for at least 12
hours.
VARIATIONS: At the end, you can fold in melted pareve chocolate chips, to
make this chocolate ice cream. OR Instead of vanilla, use peppermint
essence, and add a touch of green food coloring. OR Grate a small bar
Halva, and at the end, fold in carefully. OR Instead of vanilla, use orange
essence, and add a tpuch of orange food coloring. ETC.,ETC.,ETC. Recipe by
Merle Gutkin, London, England. (my sister) Sometimes, I just make the plain
vanilla, and let the kids decorate their own bowls of ice cream, with
colored sprinkles, or chocolate syrup, or that wonderful, Israeli chocolate
spread(pareve), or chopped up nuts, cherries, etc.
Posted to JEWISH-FOOD digest V97 #315 by Barry Shub <shubbse@bellsouth.net>
on Dec 02, 1997
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